Indian Yellow Rice

This simple rice dish is a delightful compliment to any meal. If you don't have ajwain seeds, add a dash of cumin and thyme. It has a delicate, though distinguishing flavor. I included it on the menu with tonight's Spicy Chickpeas in Tangy Tomato Glaze.

Yellow Rice

1 cup of basmati rice
2 tablespoons of ghee, or a mixture of butter and oil
1 1/2 teaspoons of cumin seeds
1/4 teaspoon of ajwain seeds
6 whole cloves
1 1/2 inch piece of cinnamon stick
2 cups of water
1 teaspoon of salt
1/2 teaspoon of fresh ground pepper
1/2 teaspoon of turmeric
3 tablespoons of chopped fresh parsley or coriander

Rinse the rice well in a strainer. Place the rinsed rice in a bowl and soak in the water for about 20 minutes. Drain, saving the soaking liquid and set aside for at least 15 minutes.

Heat the oil in a medium sized pot. When it is hot, add the cumin seeds, ajwain seeds, cloves, and cinnamon. Stir-fry until the cumin seeds turn brown.

Pour in the rice and stir-fry for about a minute. Add the water, salt and pepper, turmeric, and chopped herbs. Increase the heat, and bring the water to a full boil.

Immediately reduce the heat to very low and cover, simmering gently for 15 - 20 minutes, or until the liquid is absorbed. Remove from the heat, and let sit undisturbed for 5 minutes. Remove the cinnamon stick and the cloves, fluff with a fork and serve.